Cooking Index - Cooking Recipes & IdeasCoriander Chutney (dhania Ka Chatni) Recipe - Cooking Index

Coriander Chutney (dhania Ka Chatni)

Cuisine: Indian
Courses: Dressings, Starters and appetizers
Serves: 12 people

Recipe Ingredients

6 oz 170gCoriander leaves - (cilantro)
1 oz 28gOnion (small)
2   Lemons
2 tablespoons 30mlVinegar
1 tablespoon 15mlDesiccated coconut
2   Green chilies
2 teaspoons 10mlGround cumin
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlBlack pepper
1/2 teaspoon 2.5mlChili powder

Recipe Instructions

Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid.

Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.

Indian Cooking, Khalid Aziz


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